title: Flavonoids: chemical properties and analytical methodologies of identification and quantitation in foods and plants.
abstract: Flavonoids have been recognised as one of the largest and most widespread groups of plant secondary metabolites, with marked antioxidant properties. The general name flavonoid refers to a class of more than 6500 molecules based upon a 15-carbon skeleton. In this paper a general overview of flavonoids, their classification, structures and analytical methods for their determination is presented.
authors.affiliation: Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy.
authors.forename: Eleonora
authors.initials: E
authors.lastname: Corradini
authors.forename: Patrizia
authors.initials: P
authors.lastname: Foglia
authors.forename: Piero
authors.initials: P
authors.lastname: Giansanti
authors.forename: Riccardo
authors.initials: R
authors.lastname: Gubbiotti
authors.forename: Roberto
authors.initials: R
authors.lastname: Samperi
authors.forename: Aldo
authors.initials: A
authors.lastname: Lagana
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D002853:Chromatography, Liquid; D005419:Flavonoids / Q000032:analysis* / Q000737:chemistry* / Q000378:metabolism; D005504:Food Analysis; D013058:Mass Spectrometry; D015394:Molecular Structure; D010636:Phenols / Q000032:analysis; D010944:Plants / Q000378:metabolism*; D052616:Solid Phase Extraction; D013056:Spectrophotometry, Ultraviolet
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols